Homemade Tomato Relish

Ingredients

To make this classic tomato relish recipe, you’ll need the following simple ingredients:

• Tomatoes: Of course! Try to get nice, big, round, fresh tomatoes, as they are the easiest to peel. I always wait until I spot summer tomatoes on sale and then grab a couple of kilos so I can have plenty of relish in store for the whole summer. It always gets eaten up faster than I think it will! You can use cherry tomatoes if you chop them small (no need to peel).
• Onions: You can use any colour onion you like, but I like the sweetness of red onions in this recipe.
• Chilli: I like to add a couple of red or green chilli peppers and chilli flakes to my tomato relish. You can dial the heat up or down to suit your tastes.
• Vinegar: I use white or brown malt vinegar in my relishes. White will give the brightest colour, but I prefer the flavour of a mild brown or red wine vinegar. Balsamic vinegar will overpower the tomatoes, and apple cider vinegar can be a little sweet.
• Sugar: Brown sugar is often used in this relish, but I always use white sugar so that the red of the tomatoes is nice and bright.
• Salt: It’s best practice for preserving to use non-iodised sea salt or kosher salt.
• Mustard Seeds: Mustard seeds add a little heat and look beautiful in this relish. You can add flavourings to suit your tastes. Fennel seeds could be nice, or cumin, celery seed, or allspice. Experiment! The original recipe also includes curry powder, but these days, I tend to leave it out.
• Flour: I have been making this recipe for many years, and it is always best to thicken it using plain or all-purpose flour. Cornflour or cornstarch can give the finished relish an unpleasant gummy mouthfeel.

Instructions

My tomato relish recipe is straightforward but requires a little time. Salting the vegetables draws out lots of liquid, which shortens the cooking time, keeping the flavours and colours brighter and more delicious.

1. First, peel your tomatoes by cutting a cross in the bottom of each, plunging them into boiling water for one minute, and then refreshing them in cold water. The skin should come easily away from the tomato flesh. If not, dunk them back in the boiling water and repeat the process.
2. Next, chop the tomatoes and combine them with the onions and salt in a large bowl (glass, ceramic, stainless steel or plastic). Cover and leave for 8-12 hours or overnight. This step draws out the excess liquid, which is crucial for the texture and taste of the relish.
3. When you’re ready to cook, drain the tomato mixture through a sieve and discard the liquid (there will be a lot! Nearly two cups when I made this relish for photographing!). Then, transfer the tomato mixture to a large, heavy-bottomed saucepan, along with the chilli, sugar, vinegar, chilli flakes, and mustard seeds.
4. Cook over medium heat, stirring until the sugar has dissolved, then simmer for around an hour until the mixture has thickened and is a deep, rich red. You’ll need to use the back of a wooden spoon to break up the tomatoes from around half an hour in.
5. While the tomato relish is cooking, sterilise your jars and lids (see recipe card for instructions).
6. After an hour, stir together the flour and curry powder (if using) with 50ml of cold water, then pour into the simmering relish. Stir quickly to mix it well, then simmer for 5 minutes until thickened.
7. Ladle the hot relish into the warm sterilised jars, seal them, and allow them to cool. The relish will keep for 2+ years in a cool, dark place.